Steak and Herb Tacos
ACTIVE: 25 minutes TOTAL: 2 hours 40 minutes
Grilled spice-rubbed steak plus fresh veggies and cilantro pack these wraps with
1–1½ pounds lean boneless beef top sirloin steak, 1 inch thick, trimmed
2 tablespoons snipped fresh marjoram or oregano or 2 teaspoons dried marjoram or
1 tablespoon chili powder
2 teaspoons garlic powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon olive oil or vegetable oil
12 6- to 8-inch corn or flour tortillas
2 tomatoes, chopped
1 small onion, chopped
4–6 radishes, sliced
½ cup snipped fresh cilantro
8–10 ounces queso fresco cheese, crumbled or Monterey Jack cheese, shredded
Lime wedges (optional)
1. Place steak in a shallow dish. In a small bowl, combine marjoram (or oregano), chili powder, garlic powder, salt, cayenne and oil; spread on both sides of beef. Cover and refrigerate for 2 to 4 hours.
2. Grill steaks on the rack of an uncovered charcoal grill directly over medium coals
until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for
medium-rare (145°F) or 18 to 22 minutes for medium (160°F). (For a gas grill, preheat.
Reduce heat to medium. Place steak on grill rack over heat. Cover; grill as above.)
3. While beef is cooking, wrap tortillas in foil. Place on grill for the last 10 minutes of grilling, turning occasionally.
4. Cut beef crosswise in slices or chunks. On each tortilla, layer beef, tomatoes, onion,
radishes and cilantro. Add cheese. Serve immediately, with limes if desired.
Calories 189, Fat 8g (sat 2g), Cholesterol 18mg, Carbs 16g, Fiber 2g, Total sugars 1g,
Protein 14g, Sodium 115mg.